The Best Chocolate Cake Recipe {Ever}

The Best Chocolate Cake Recipe – A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!

The Best Chocolate Cake Recipe Ever. The Best Chocolate Cake recipe with decadent Chocolate Buttercream Frosting that will quickly become your favorite! // addapinch.com

The Best Chocolate Cake Recipe Ever. The Best Chocolate Cake recipe with decadent Chocolate Buttercream Frosting that will quickly become your favorite! // addapinch.com

The best chocolate cake recipe. Ever? There are plenty of claims for the best chocolate cake recipe. I get that. But with one bite of this decadent, moist chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they’d ever tasted.

So as for my house, this chocolate cake recipe now holds that honor.

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As the compliments continued, I didn’t begin to tell them how easy it was to make.

In all honesty, it is probably one of the easiest cakes I’ve made in a long time, really, but I just smiled and thanked them.

As we continued on gobbling up the cake, drinking our coffee or iced cold milk, the compliments just kept coming.

Then the requests for the recipe started.

That’s generally when you know that folks really like what you’ve made if they ask for the recipe and tell you for what event they plan to serve it.

As a cook, that really is one of the highest compliments you can receive – well, at least in my book.

The Best Chocolate Cake Recipe {Ever}

It was great to hear that they thought the cake was just as good after their last bite as they thought it was with their first.

Here’s another great thing about this recipe. The cake batter really can be made in a bowl without the use of a heavy duty mixer. Of course, that just makes things easier, but this is easily a recipe my Grandmother would have enjoyed making in her tiny kitchen with a whisk and a bowl. And I’m sure it would have turned out perfectly, too.

I’m not going to kid you, this makes a very rich, moist, and absolutely luxurious chocolate cake recipe. So if you are a faint of heart chocolate cake person, this is not the cake for you.

Based on the Old Fashioned Hershey’s recipe, I sort of went a bit heavy-handed with some changes testing cake after cake until I got it just the way I wanted it, but the end result was oh so worth it.

The few crumbs left on plates gave that away.

One of the ingredients that really made this chocolate cake recipe come to life, in my opinion, was the addition of espresso powder in both the chocolate cake and in the chocolate frosting.

If you’ve not tried a bit of espresso when baking with chocolate, you really should.

The espresso works to elevate the flavors in much the same way as vanilla extract and I now think of it as an essential part of my spice cabinet.

Espresso powder is easy to find at the grocery store or even online if your grocer doesn’t stock it normally.

Believe me when I say, it is very much worth the effort to have just for those times you are baking with chocolate!

So my friends, if you have a chocolate cake lover in your midst, make them this cake. If they’ve had a bad day this is certainly something that will brighten it for them. If they’ve had a great day, then this chocolate cake is a great way to celebrate with them!

It just needs to happen.

Promise.

Let me just say again, this chocolate cake + this Chocolate Buttercream Frosting Recipe = the best chocolate cake I’ve ever had!

And here it is. I hope you enjoy it as much as we do!

Modifications You May Be Interested to Know About:

Note that I have updated the recipe to include some additional ingredients that I have tested through the years. I have found that this chocolate cake is even more versatile than I originally imagined! I’ve listed some of the modifications I’ve tested that I think may be of interest to you.

As a Gluten-Free Chocolate Cake Recipe:

To make the cake as a gluten-free chocolate cake recipe, I’ve successfully used an equal amount of Cup 4 Cup gluten-free flour in place of the all-purpose flour listed in the recipe.

As a Dairy-Free Chocolate Cake Recipe:

To make the cake a dairy-free chocolate cake recipe, I’ve used almond milk as well as coconut milk in place of the dairy. While not dairy-free, I’ve also used buttermilk in place of the milk with great results.

As an Egg-Free Chocolate Cake Recipe:

To make the cake an egg-free chocolate cake recipe, I’ve used 2/3 cup of unsweetened applesauce in place of the 2 large eggs in the recipe.  You will note that you may have to bake the cake just a few minutes more. Be sure to check with the skewer for doneness.

To Use Butter and Other Oils:

I’ve additionally tested the chocolate cake recipe with additional oils, as well as butter. I’ve tested using an equal amount of melted coconut oil to the vegetable oil called for in the recipe. I’ve also tested using the same volume of melted butter in place of the oils in the chocolate cake. While it does make the cake texture slightly different, it is still mighty delicious and worth trying if you’d prefer to use butter in place of oils in your chocolate cake.

Whew! See what I mean! This is the chocolate cake of everyone’s dreams, I think!

Best Chocolate Cake Ever // addapinch.com
Yield: 12
Course Dessert
Cuisine Dessert
Keyword best chocolate cake, cake, chocolate cake, chocolate cake recipe, dairy free chocolate cake, easy chocolate cake, egg free chocolate cake, gluten-free chocolate cake

The Best Chocolate Cake Recipe {Ever}

Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!
4.81 from 2157 votes
Did you make this recipe?

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder
  • 1 cup milk buttermilk, almond, or coconut milk
  • 1/2 cup vegetable canola oil, or melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Chocolate Buttercream Frosting Recipe

Directions

  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the chocolate cake:

  1. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  2. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
  3. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

  4. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Notes

The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted! xo

Freezer Friendly

Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze up to 2 months. To serve, thaw in the refrigerator overnight. The next day, the layers are ready to fill and frost.

All images and text © Robyn Stone for Add a Pinch

Do let me know how you like it.

Here are a few additional ways I like to make this cake!

Chocolate Cupcakes

If you are looking for cupcakes from this recipe, I’ve shared my recipe for the best chocolate cupcakes with vanilla buttercream frosting for ya. This recipe makes a perfect dozen so that you can scale the recipe to make as many chocolate cupcakes as you need! Talk about easy! 🙂

9×13 Chocolate Cake

I love this version of my chocolate cake recipe! It is a delicious, scaled-down version that is just the thing for potlucks, reunions, tailgates, and travels perfectly! I’ve also scaled-down the frosting so that has the frosting to cake ratio that my family prefers. It is a definite winner!

Large Chocolate Sheet Cake

Scaled for a crowd, this recipe bakes beautifully in a rimmed baking sheet and is perfect for all sorts of get-togethers. Think of it as the 9×13’s big brother! 🙂 This recipe features Fudge Icing, but you can definitely substitute the icing for whatever you fancy!

 

And there you have it. There are so many ways to enjoy this delicious cake. Practically one for whatever need you might have. But, if I’ve missed one, be sure to let me know and I’ll work on it for you! 🙂

PS – Many of you have asked me if there is a way to make a Vanilla Cake Recipe that is just as delicious as this chocolate. Well friends, I’ve tested and tested and tested and now can proudly say – YES! It is definitely the best Vanilla Cake I’ve ever tasted, too! 🙂

Enjoy!
Robyn xo

 

The Best Chocolate Cake recipe with decadent Chocolate Frosting that will quickly become your favorite! // addapinch.com

This post contains affiliate links.

From the Add a Pinch recipe archives. Originally published 2012.

7,423 comments on “The Best Chocolate Cake Recipe {Ever}”

  1. can this cake be baked in a Bundt pan?

  2. Dear Robyn, thank you for this stellar recipe! My friends and family adore it. Only thing is, most of us aren’t fans of icing on our cake. Is there a way to bake this in a single round pan that doesn’t require a layer of icing in the middle? How should I adjust the baking time/temperature?
    Thanks again! 🙂

    • I’m so happy you enjoy the cake, Ella! I’ve shared links within the post to a couple of different size cakes made with this recipe, as well as my Best Chocolate Cupcakes. For this recipe, it’s best to use the two 9 inch cake pans like in the recipe instructions, but you can always make a different size like I mention at one of the alternative sizes I mention. You can certainly omit the frosting if you wish, or top with fruit and whipped cream too if you want. Hope this helps! xo

  3. Delicious!!!!! I was worried about how thin it was it at first but it came out perfect!! 

  4. Hi. I’ve made this cake a few times. Each time it comes out very fudgy. We don’t have all purpose flour, so I’ve used cake flour instead. Could this be the reason for the difference in the cake texture? Any advice on how to remedy this? Tia

    • Hi Natalie,
      I’m not sure why your cake is too fudgy. Your flour could possibly give the cake a bit of a different texture, but not sure. Please make sure that you are using the other ingredients and instructions in the recipe and following the boiling water step as in the recipe too. Also check to make sure that your cake is completely done when baking too as it’s possible your oven may take a minute or two longer (sometimes ovens can be “off” from other ovens). I hope some of these tips help to figure out what may be happening. Thanks!

  5. Made it for labor day everyone loved it!

  6. Made this cake for my daughter’s birthday. I used the coconut oil, and because I have it in all the time, I used chocolate coconut milk. Used orange frosting as my daughter loves chocolate orange combo. It was an absolute hit!!
    Thanks for such a fabulous and versatile recipe, I am going to be trying it for my daughter-in-law, who is gluten intolerant, dairy intolerant AND vegan!! Wish me luck!
    And thanks again x

  7. Hi, I made this cake yesterday and had high hopes. I’m in the UK so I followed the conversion as found on your website. 
    Therefore the recipe was:
    450g flour
    450g sugar
    17.0.1g cocoa
    2 tsp baking powder
    2 tsp baking soda
    1 tsp salt
    240ml milk
    120ml veg oil
    2 large eggs
    240ml boiling water

    I followed the recipe to the letter and firstly before the boiling water stage it was so dry and thick it broke my whisk attachment in my stand mixer and secondly, post the boiling water it was far from runny, it was thick and syrup like and I struggled to get it out of the mixer bowl. 
    It seemed to bake ok and toothpick came out clean after 35 mins. 
    It tasted ok but it was a long way from moist, if anything definitely too dry. It was crumbly and hard. 
    The reviews of course led me to believe it was amazing and more than anything moist. I’m just wondering if the conversions were wrong, the dry measurements perhaps? Or if I went wrong somewhere? 
    I tried to follow the buttercream recipe too and the same result:
    339g butter
    225g cocoa
    1125g conf sugar (this blew my mind?!)
    60ml milk
    2 tsp vanilla
    1/2 tsp coffee 
    It was so dry by adding a third of the conf. sugar …it was like breadcrumbs I had to almost double the butter amount to get it edible and I still didn’t use at 3/4 of the conf. sugar. A ‘usual’ buttercream to me is almost always double the dry (eg 500g) to the wet ingredients (eg 250g). 
    Is there something misaligned here? As I said I followed your own conversion chart and something definitely seemed amiss as the result really didn’t match the other reviews and i’d certainly never make it again???

    • Hi Joanne,
      I’m so sorry your cake did not turn out as it should.
      For the conversions, I’ve not made using the conversion but will say that the conversion chart uses standard conversions from US to metric. The results you are getting do. It does not sound at all like the cake should be though, so something is amiss.

      The breaking of a whisk is absolutely not right as this cake batter is very runny. If you take a look you can see the consistency of the cake batter in the video for the 9×13 version of the cake as well.

      I’m so sorry it didn’t work for you, Joanne.

    • Hi there.  2 cups flour weighs much less than 2 cups sugar, so your conversion is wrong, unfortunately, and tats why the cake was off.   250 grams flour is more accurate and 400 grams sugar.   

    • I would like to begin with saying that I really enjoyed this recipe, Robyn! I used this as a base for my niece’s birthday cake last year and it was a huge hit.

      Joanne–I would like to address your conversions for the cake recipe. The conversion chart assumes that volume and weight are interchangeable. In practice, one needs to take into consideration that each ingredient has a different density. For example, one cup of granulated sugar (~198g) is going to be much denser than one cup of flour (~120g). Personally, I like to use a kitchen scale to measure out all my ingredients. I believe it is more consistent and decreases the margin for error. I’ve included my conversions below for you to try out–I hope you have more success with the recipe if you decide to try it again!

      240 g AP flour
      396 g sugar
      60 g cocoa powder
      2 tsp baking powder
      1 1/2 tsp baking soda
      1 tsp salt
      1 tsp espresso powder
      240 mL buttermilk
      120 mL veg oil
      2 eggs
      2 tsp vanilla extract
      240 mL boiling water

      I used a different frosting recipe when I made this, but I’ve listed some conversions that you can use:

      1/2 cup butter = 115 grams

      1/2 cup cocoa powder = 40 grams

      1 cup confectioners sugar = 120 grams

      (although, I usually add half the amount of sugar, then continue adding in smaller increments until I get my desired texture)

      I hope this helps!

  8. Best chocolate cake ever! Made it for labor day and everyone loved it!!!

  9. Hi Robyn,

    I made the cake, cupcakes, and a version of the sheet cake – as other’s have commented it was a total hit!! 

    I am curious if there is a Ketogenic version of this cake. I would like to try and make it with almond flour, swerve sweetener, etc. Do you have any recommendations for this? 

  10. Hi 
    After you’ve made the cake with the frosting can you put it in the fridge overnight ?

  11. Hi!! I was looking for a chocolate cake to make for my husbands bday and after hours of searching I decided it shall be this one. Seems so easy and by the comments so delicious too. Very excited to make this …

    Just a question though, is the sugar used granulated sugar or caster sugar??

    • Happy birthday to your husband! I hope he enjoys the cake and has a wonderful day! The sugar is granulated sugar. xo

      • Thank you!!
        Just another question too, I’ve never made anything using cup measurements as I am from the uk. But I want to try with this cake , so I was just wondering, are their specific cups used for liquids? Or can you use the same cups for dry and wet ingredients? 

        Many many thanks xxx

      • Hi!! Me again, please can you let me know about the cup messurments, if we use the same cup for dry and liquid ingredients.
        Thank you xxx

    • Kokes – we tend to use the same cups for wet and dry in the U.S. Some people get fancy and have special ones, but most home bakers just use the same.

      • Thanks Wendy !!! I really appreciate your reply and it’s very helpful xxx

      • YES, there ARE different cups for wet and dry ingredients!! MOST home bakers DO NOT use the same cups if they have ever taken a home economics or cooking class in school! Our teacher told us that if we EVER put liquid in the dry-ingredient measuring cup, we would get an “F” for the day. So there IS DEFINITELY a difference!! IT MATTERS in cooking.

      • Thanks so much, Wendy, for your comment!
        However, I do use both dry and wet measuring cups.
        Hope this helps, Koke.
        Thanks so much – I hope you all enjoy the cake! xo

  12. Can I sub hot, strong brewed coffee for the espresso powder and boiling water? Can not find powder locally.

  13. This is the easiest, best chocolate cake I’ve ever made – no mixing this with that, or creaming this or that, simply wet ingredients into dry ingredients and into the oven. I used buttermilk, and a cup of espresso coffee rather than espresso powder and cup of hot water. Cake was deliciously rich, chocolaty and moist! 5 stars from me.

  14. Hi 🌹 
    I’ve been looking for a long time about a realy good chocolate cake , then i found your blog (thanks god) .
    I try it and it waas very very Delicious my family loved it so much Especially my lil sister ♥️
    Thank you💐 and i well try something else from your Recipes . 
    💘

  15. I made this cake and it turned out amazing! I highly recommend it.

  16. The cake was delicious.  It came out of the pan terrible.  You need to tell readers to put parchment paper on the bottom of the pans, as it releases the finished cake easily.  My cakes came out in 300 pieces.  

    • Hi Michelle,
      I’m sorry your cake stuck, but I’ve never had one stick like that with this recipe. In the very beginning of the Directions of this recipe, I do say to prepare the cake pans. I don’t use parchment paper on the bottom of my cake pans for this recipe and I make it often.
      Please also note the cooling instructions – only allow to cool for the noted time in the pans before placing the cakes on a cooling rack to finish cooling. If left in the cake pans too long, the cakes may stick or be harder to release. I am glad you found the cake delicious though. Hope this helps. Thanks!

  17. I tried this a few months ago and now I make it all the time. A few people have even asked me for the recipe. 

  18. This is such a great recipe, It will now be my go-to for birthdays and parties!

  19. Hi there I’m going to make this cake for my daughter it seems yummy plus it’s making my mouth water😂

  20. This is the best chocolate cake ever. Make sure you follow the recipe, It tastes delicious.

    Thank you!

  21. This is my go-to chocolate cake/cupcake recipe. The cake is moist and delicious! I’m so happy to have found this recipe and the Chocolate Buttercream Frosting recipe – the perfect combination with this cake! Thank you 🙂

  22. All round delicious cake 🙂

  23. Just made this with the accompanying buttercream for my brother’s birthday, and it turned out brilliantly (I’m from the UK, but like some other comments I’ve seen I didn’t try to convert the measurements – cups is kind of easier to work in, anyway?).

    A note on the buttercream, also – I halved that recipe for this cake and it was the perfect amount.

    I think next time I’ll try to switch the oil to butter; I prefer the texture of a cake made with butter. But this is still perfectly edible! My family definitely had no trouble going back for more.

  24. The 9×13 option does does not call for buttermilk, Why not? Its the buttermilk that attracted me to the main recipe (layer cake)

  25. Hi,

    I am planning to make a 3 tier cake and the base would be chocolate. Do u think the texture and teh density of this cake will hold the the other two tier?

  26. Hi!  I just made this cake, and to all the recipe i’ve tried, this is absolutely the best! Thank you! 

  27. Best cake ever I have made it over 10 times and everyone I make it for loves it

  28. This cake is amazing! I have made it twice and turned out perfect! Thanks for the recipe!

  29. As others have said, this is an easy, fast, and delicious recipe. Instead of a buttercream, I covered the cake in a dark chocolate ganache. As a result, the cake is not overly sweet, which was a real hit with the family. This recipe will go in the ‘winners’ file!

  30. I made the cake it looks and tastes delicious but while is cooking after the initial rising it does deflate …. is this normal… followed ingredients to the letter

  31. This recipe is delicious! Really moist. Would this cake work with fondant? Have you covered this cake with fondant? Will it take the weight considering how moist the cake is. 

  32. Thanks for this recipe. My wife and I are both vegan, so I used this as the basis for a vegan version I made for her birthday today. It worked beautifully, and is absolutely delicious. For the vegan version, I used Ripple plant milk (made with pea protein) instead of dairy milk, and added a tablespoon of vinegar to make it a bit like buttermilk. I also used two Follow Your Heart vegan eggs, which are far and away the best vegan egg substitute for everything from baking to scrambled eggs and omelettes. For the buttercream frosting, I substituted Earth Balance solid shortening and a teaspoon of artifical butter flavoring, Ripple half and half, and added four squares of melted semi-sweet baking chocolate, which is vegan. It’s delicious, as I said. The buttercream frosting recipe makes enough for more than a two layer cake (I think you say it’s enough for a three layer cake), so we have a small tub of that left over in the fridge. Oh dear! We”ll just have to make some cupcakes when we finish the birthday cake. 🙂

  33. I made this cake last year for my daughter’s bday with a raspberry filling. It was awesome. I didn’t have espresso powder at that time and used a Starbucks instant coffee packet. It was fine.

    I’m making this again this coming weekend but she wants a colored frosting so I’m going to try it with vanilla buttercream frosting on top and as filling. Do you think that will still be good?

  34. I wanted to bake a cake for my grandma’s birthday yesterday but was out of baking soda like my normal recipe uses. Found yours, saw it used only baking powder, and decided to give it a try. I frosted the finished cake with a chocolate rum ganache and oh my word, it was delicious! A moist, perfect crumb.

  35. This is the BEST chocolate cake recipe I have ever tasted! I followed the recipe as written and it came out delicious! Thanks for that.

  36. Hello! The cake is so easy to make and it tastes supeeeer good! However when I turned it, half of it stayed in the pan. I put oil on the pan and flower because I didn’t have butter. I also put the pan on the second rack towards the bottom in my 4 layer oven. The cake took 45 to 50 min for the toothpick to come out clean. What do you suggest?

    • Hi Paty,
      I’m sorry your cake stuck. I’ve never had one take that long to bake. I’m wondering if it’s possible that the oven temperature may need to be calibrated…not sure. The cake could have stuck to the pan for a few reasons, either it baked too long, the oil and flour didn’t prep the pan enough to make the cake release as it should, or when the cakes are left in the pans too long to cool they sometimes can stick.
      I’m not certain what happened, but hope some of these ideas may help. I’m glad you enjoy the cake though. Thanks xo

  37. Made this for my son’s birthday and it was hands down the best cake I have ever made.
    Thanks !

  38. My new pastor said for his birthday he would like a chocolate fudge cake. I know your frosting is not cooked on the stove but does it still have that fudge flavor. I want to make sure it is what he is wanting.

  39. Hi
    How would you adapt the recipe for a 10″ cake pan and a 9″ cake pan. I am trying to make a special birthday cake essentially shaped like the number 8 (so layer chocolate and layer vanilla)

    Many thanks

  40. Do you happen to k now if there should be any adjustments at high altitude? I am at 6700ft in Wyoming and often have trouble with cakes rising too much and bubbling over, then being flat. Any suggestions?

    • Hi Eva,
      You will probably need to make some adjustments for high altitude. There should be information online for your area that should help you know what those adjustments need to be.
      I hope you enjoy the cake! thanks! xo

  41. Hi, your cake looks amazing and I would love to make it for my nephew’s upcoming surprise birthday party. While I’m great at decorating cakes, I have to say that baking is not necessarily my strong suit. I’m going to make a test cake using this recipe just to make sure I have it down, but, that said, if all goes well, I’d like to make a large, sheet cake version of this cake. It needs to feed about 75 people.

    It would be a double layer cake – I’d use fresh strawberries with a light strawberry mousse for the center. So, my dilemma is, I have no idea how much batter I should prepare for a cake that size. Would I just make this particular recipe twice, or would I need to double all of the ingredients, then make two batches?

    Any help or insight you could give would be super appreciated!

    • Hi Leo,
      I’ve not made that size cake before with this recipe, so I don’t have the exact measurements. There is a link within the writing of this post for a Sheet Cake, but it has about the same amount of servings.
      This cake has approximately 12 nice size slices (you could probably cut smaller slices to get a couple extra servings from it)
      I always suggest when changing a recipe to make it larger or whatever for the first time for a special event, give it a “test bake” before the big day to make sure you get it just as you wish.
      As far as mixing the cake and doubling the ingredients, etc., I don’t know how many recipes-worth of cake batter it will take to accomplish the size you need, but unless you have a commercial size mixer, I think you will want to mix it one recipe’s worth at a time.
      I hope this helps – enjoy the cake! Thanks!

  42. Thank you for this! I have tested two other vanilla and two other chocolate cake recipes for my nephew’s wedding this weekend. THIS is the recipe I’ll use. That bit of espresso really turns it up! This is going to be the perfect trifecta of chocolate cake, Nutella filling and whipped white icing. I was thrown at first by how thin the batter was but it turned out perfect 10″ and 6″ layers. Not too dense but stable enough to move around to layer, frost and decorate without falling apart.

    I’m stoked!!

  43. I made this cake today, it smells just heavenly, it was so easy to make, but it has a bitter unsweet taste. Has this happened to anyone else?

    • I’m sorry your cake is bitter, Lori. I bake this cake often and have never had that happen. I’m wondering if you used espresso powder like in the recipe or did you perhaps use any substitutions for it or any other ingredient… I’ve never had it taste bitter. I hope if you figure out what happened and make it again that you enjoy it. Thanks!

  44. perfect every time. I personally add more espresso powder 🙂

  45. This is by far my favorite chocolate cake and icing recipe! I cut down on the icing sugar for the icing as I do not like very sweet icing, but other than that it is bang on!

  46. I have made this cake twice and it has been amazing both times. It is the only choc cake recipe that I will ever use….chuck out the rest, this is the best!!!!! I used 2 tbls coffee and made my own icing.
    50grms cont. butter…..1 tbls coffee…500g icing sugar, heaped tbls sour cream…1 heaped tbls coca powder…cream together….add splash of boiling water or cold milk. Put in fridge….. for 1 hr. you can make this in 2 pans……on topf the bottom cake, spread cherry jam and then add whipped cream. Sandwich the two cakes together and add icing…..if you can, leave in fridge overnight…..it is better the next day…..OMG!!!!! tuck in!!!!

  47. Incredible! I was in my pre-hurricane, must make chocolate mode. How I missed this recipe over the years of trying to find the perfect homemade choc cake recipe – I do not know. Just perfect. Thank You! Robin in North Carolina

    • I’m glad you found my website and my chocolate cake recipe too, Robin! I am so glad you enjoyed it! I hope that you are safe after the storm. Glad to have you drop by to say hi! Thanks! xo

  48. Sorry for the silly question but I was just wondering what kind of sugar you use in the cake? Is it caster sugar? Many thanks!

  49. Can I use this recipe for cupcakes? Thank you!

  50. I have a cake decorating business and this is my go to for all chocolate cake requests. It’s never fail and super moist! Always gets the best reviews 

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